Juicy Turkey Cheddar Burgers - A celebration of textures and flavors!

This recipe from Masala Farm is a perfect recipe to make on this National Burger Day. 

Inspiration for this recipe came from my lamb burger recipe, in which I combine ground lamb with lots of spices and a combination of Parmigiano-Reggiano and Pecorino cheeses. Richard Arakelian, a chef colleague of mine, asked me why I never use ground turkey in a burger, and added to his question, why I rarely use American cheeses, like cheddar in my recipes? I interpreted his question as a challenge, and this is how my turkey cheddar burgers came to be.

First I gently fry herbs and spices like curry leaves and cumin with chopped red onions, then I add this mixture along with shredded cheddar, chopped jalapeño peppers, and fresh cilantro to ground turkey. The result is turkey burgers unlike any you’ve ever had—absolutely exploding with flavor and Masala. The burgers are also delicious made with ground white or dark meat chicken or ground pork.

Serves 4

2 tablespoons/30 g canola oil

8 curry leaves, finely chopped

1 teaspoon cumin seeds

1/2 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes

1/2 small red onion, finely minced

1 1/4 pounds/560 g ground turkey (preferably dark meat or a combination of white and dark meats)

3/4 cup/85 g tightly packed shredded cheddar cheese

1/2 jalapeño pepper, finely diced (seeded and veined for less heat)

1/4 cup chopped cilantro leaves

1 teaspoon kosher salt

4 toasted burger buns

Raita, for serving (see recipe below)

Tomato-Onion-Peanut Chutney, for serving (see recipe below)

 

Place 1 tablespoon/15 ml of oil, curry leaves, cumin seeds, black pepper, and red pepper flakes in a large skillet over medium-high heat, stirring often, and cooking until the cumin seeds are fragrant and lightly browned, about 2 minutes.

 

Add the onions and cook until translucent, 2 to 3 minutes, stirring often. Transfer the mixture to a bowl and set aside to cool.

 

Place the turkey in a large mixing bowl and gently knead in the remaining ingredients. Stir in the onion mixture and form into six patties.

 

Wipe out the skillet with a paper towel. Heat over medium-high for 2 minutes, add the oil, and then add the patties. Reduce the heat to medium and cook until browned, about 4 minutes. Flip and cook the other side until browned and the center is cooked to your preferred doneness (I like mine slightly pink). Place the burgers on the toasted buns and dollop with Raita and Tomato-Onion Chutney and serve.

 

Variation: Party Meatballs

Preheat the oven to 375°F/190°C (Gas Mark 5). Instead of dividing the meat mixture into four patties divide it into golf ball-sized portions. Coat your hands with a little olive oil and then gently roll the portioned meat between your hands until round, then slightly flatten into disc-shaped patties. Place the patties on a wire rack set over a rimmed baking sheet and brown the meatballs until they’re cooked through. Skewer on toothpicks or mini bamboo skewers and serve with Raita or Tomato-Onion Chutney on the side.

 

Tomato-Onion-Peanut Chutney

Tomato chutney always finds a home on my table. This version is a little different because of the addition of peanuts, which add a wonderful texture.

 

1/3 cup/160 ml neutral-flavored oil (like canola or grapeseed)

36 fresh or 54 frozen curry leaves, roughly torn

12 dried red chiles

2 teaspoons brown mustard seeds

2 teaspoons cumin seeds

1/2 teaspoon ground turmeric

2 medium red onions, halved and thinly sliced

1 cup/145 g raw, skinned peanuts

3 1/2 pounds/1.6 k tomatoes, roughly chopped

9 ounces/255 g tomato paste (or 1 4.4-ounce/125 g tube double-concentrated tomato paste)

2 tablespoons sugar

1 teaspoon Sambhaar powder  or curry powder

1/2 teaspoon cayenne pepper

1 1/2 tablespoons kosher salt

 

Heat the oil with the curry leaves, chiles, mustard seeds, and cumin over medium-high heat until the cumin is golden and fragrant, about 2 minutes. Stir in the turmeric and cook until the chiles darken, 1 to 2 minutes longer. Stir in the onions and cook until they have wilted and are opaque, 5 to 7 minutes. Stir in the peanuts, cook for 3 minutes, and then add the tomatoes, tomato paste, sugar, Sambhaar powder, cayenne, and salt. Cook for 10 minutes, stirring often, pressing the tomatoes up against the sides of the pot to crush them.

 

Reduce the heat to medium and cook until the tomato juices are reduced and the chutney is thick and jammy, stirring often, for 20 to 35 minutes (in the summer when tomatoes are juicy, it may take longer to thicken; in the winter, it may happen more quickly). Taste for seasoning adding more salt if needed and then transfer to an airtight container and refrigerate for up to 1 week. Makes about 6 cups.

 

Raita

Simple, soothing, healthy, and delicious. This is a staple at our home.

 

1 1/4 teaspoons cumin seeds

1 teaspoon coriander seeds

1/2 teaspoon black peppercorns

2 1/2 cups/610 g plain yogurt

1 small cucumber, peeled and finely chopped

1 small red onion, finely chopped

1 small tomato, finely chopped

2 fresh green chiles (like jalapeños or serranos), very finely chopped (optional)

1 teaspoon finely chopped fresh mint or 1/4 teaspoon dried mint

1/4 teaspoon cayenne pepper

1/4 teaspoon kosher salt

1/4 cup finely chopped fresh cilantro

 

Place the cumin, coriander, and black peppercorns in a small skillet over medium heat and toast the spices, shaking the skillet often, until they’re fragrant and the cumin is golden brown, about 2 minutes. Transfer the spices to a small plate to cool and then grind them using a spice grinder or coffee mill.

Whisk the yogurt in a large bowl until it’s smooth. Stir in the cucumbers, onions, tomatoes, chiles (if using), and mint. Stir in the toasted spices and the cayenne. If serving immediately, stir in the salt and finish with the cilantro. Or cover with plastic wrap and refrigerate, stirring in the salt and cilantro just before serving. Makes about 3 cups.